Steamed eggs won't paste if you put less water, unless you put less water, but if you put less water, the custard will become very old and stale.

The practice of steaming eggs:

Ingredients: egg 1 piece, about 5 tablespoons (75ml) of cold boiled water, 2 teaspoons (3 g) of salt 1 piece, kitchen paper towel1piece, and sesame oil 1/4 teaspoons.

Practice 1, break up the egg liquid until the egg white and yolk are evenly mixed together without big condensation. 2. Add cold boiled water (don't add raw water directly), stir well while adding it, and then add salt and stir well. 3. Filter the beaten egg liquid into another bowl with a strainer, and filter out the bubbles with the strainer, or suck off the bubbles on the surface of the egg liquid with a kitchen paper towel, and skim them off with a spoon to ensure that the liquid level is smooth and flat, so that the whole custard will not have ugly beehives. 4. You can put a thin layer of cooking oil on the bowl, so that the steamed eggs will not stick to the bowl and it is easier to wash the dishes. 5, start steaming, pot water, fire to boil, be sure to boil, oh, put the egg bowl on the water-proof steaming, change the small fire, leave a crack in the lid, you can put a pair of chopsticks under the lid and kill them by the way. 6. Steam 10- 15 minutes, and the custard is almost ready. Sprinkle some chopped green onion or cooked meat and drop a few drops of sesame oil to enjoy.